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We’re pretty proud of this one – gorgeous mini savoury muffins made totally vegan with OGGS Aquafaba.
We’ve got recommendations for a couple of flavours you could add to your muffins, but feel free to go rogue!
PREP TIME 10 mins
COOK TIME 15 mins
SERVES 36
Ingredients
For both versions:
- 120ml OGGS® Aquafaba
- 120ml vegetable oil
- 120ml soya milk
- 275g self raising flour
- 100g grated plant-based cheddar cheese
- 1 tbsp caster sugar
- 2 tbsp butternut squash
- Salt and pepper
For cheddar and spinach muffins:
- 2 tbsp frozen spinach, defrosted and chopped
- 1/4 tsp turmeric
For tomatoes and 'ricotta' muffins:
- 1 tbsp plant-based alternative to ricotta (we like Julienne Bruno's SUPERSTRACCIA)
- 1/4 tsp paprika
- 2 tbsp sun blushed tomatoes, chopped
Method
- Preheat your oven to 170°C Fan (190°C / Gas 5)
- Take a couple of tablespoons of cooked butternut squash (you can pre-make and freeze!), then whizz together in a blender with a teaspoon of oil to make a puree.
- Get your mini muffin tin ready, we like to use silicone ones - as they're easy to pop the mini muffins out.
- Mix together the OGGS Aquafaba, vegetable oil and soya milk.
- In a separate bowl, mix together the flavouring for your muffins:
For cheddar and spinach muffins - mix the spinach (squeeze any excess water out first!), turmeric and butternut squash puree.
For tomatoes and 'ricotta' muffins - mix the tomatoes, paprika, plant-based alternative to ricotta and butternut squash puree.
- Mix together the flour, grated cheese, salt, pepper and caster sugar.
- Add the wet ingredients and the flavourings together to the dry ingredients.
- Add two teaspoons of the mix to each section of your mini muffin tray.
- Bake for 14 minutes then leave to cool for around 10 minutes. Yummy served warm or perfect cold for a picnic!
GANG